If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1/4 cup breakfast sausage, uncooked (links, bulk, whatever will work)
2 tablespoons flour
2 1/2 cups milk or buttermilk, divided - I like the tang buttermilk brings, but if it’s not you just use whole milk
2 tablespoons hot sauce, divided
1 teaspoon Worcestershire
1 teaspoon kosher salt
1/2 to 1 teaspoon fresh ground black pepper
2 tablespoons chopped parsley
Chicken
2 eggs
1 cup flour
1 cup cornstarch
1 tablespoon onion powder
1/2 tablespoon smoked paprika
1 tablespoon garlic powder
Kosher salt & pepper
1 1/2 steak, about 1/2 inch thick and cut into 12 fingers
Oil for frying
Directions
Heat 1/2 tablespoon oil in a pan over medium heat and add sausage - cook until done, breaking it up into small pieces as you go
Sprinkle with flour, and when well combined slowly add 1 1/2 cups of the milk, little by little and stirring constantly to keep it from making lumps
Add hot sauce, salt, pepper and Worcestershire, mix well and turn down heat. When it thickens to where you want it - stir in parsley and set aside
Use 2 baking dishes or 2 large bowls, and in the first beat the eggs and mix in 1 more cup of the milk and the remaining tablespoon hot sauce - mix well
In the other dish put the flour, cornstarch, onion & garlic powder, paprika and salt & pepper - mix well to combine
Coat the fingers first in the flour mix, then into the egg/milk bath, then back into the flour - making sure to coast well all along the way, put on a rack or plate
Heat about 1/2 inch of oil in a skillet to 360, then gently cook the fingers, turning about 1/2 until golden brown on both sides - maybe 4 minutes total
Remove to paper towels, let rest a minute or so then serve with the warmed up gravy
